Recipe: Asparagus Matzoh Brie
Breakfast and BrunchASPARAGUS MATZOH BRIE
1/2 pound medium asparagus
3 tbsp olive oil
1 cup onions, thinly sliced
5 matzoh
6 large eggs
salt and freshly ground black pepper
freshly grated Swiss cheese (optional)
Snap the ends of the asparagus where they break naturally. Peel the spears. Cut the asparagus in 1-inch lengths.
Place the asparagus in a steamer basket or in a pot of simmering water, and steam or cook about 3 minutes until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry well.
Heat 1 tablespoon of the oil (or butter if you're preparing this as a dairy recipe) in a large non-stick skillet over medium-low heat. Cook the onions until golden, about 6 minutes. Remove the onions from the pan and mix in a bowl with the asparagus.
Crumble the matzohs and soak them in a bowl with hot water about 30 seconds. Drain and squeeze out as much water as possible. In a bowl, mix the beaten eggs and matzohs together. Season with salt and pepper. Stir in the onions and asparagus.
Heat the remaining oil (or butter) in the skillet over medium-high heat. Add the matzoh mixture and cook several minutes until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding the plate and the skillet together, flip them over so the matzoh brie is cooked side up on the plate. Slide it gently back into the pan and cook the second side.
Cook in wedges and serve (with a sprinkling of grated Swiss cheese, if desired, for the dairy version of the recipe.)
Servings: 4-6
Adapted from source: The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers by Linda Amster
1/2 pound medium asparagus
3 tbsp olive oil
1 cup onions, thinly sliced
5 matzoh
6 large eggs
salt and freshly ground black pepper
freshly grated Swiss cheese (optional)
Snap the ends of the asparagus where they break naturally. Peel the spears. Cut the asparagus in 1-inch lengths.
Place the asparagus in a steamer basket or in a pot of simmering water, and steam or cook about 3 minutes until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry well.
Heat 1 tablespoon of the oil (or butter if you're preparing this as a dairy recipe) in a large non-stick skillet over medium-low heat. Cook the onions until golden, about 6 minutes. Remove the onions from the pan and mix in a bowl with the asparagus.
Crumble the matzohs and soak them in a bowl with hot water about 30 seconds. Drain and squeeze out as much water as possible. In a bowl, mix the beaten eggs and matzohs together. Season with salt and pepper. Stir in the onions and asparagus.
Heat the remaining oil (or butter) in the skillet over medium-high heat. Add the matzoh mixture and cook several minutes until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding the plate and the skillet together, flip them over so the matzoh brie is cooked side up on the plate. Slide it gently back into the pan and cook the second side.
Cook in wedges and serve (with a sprinkling of grated Swiss cheese, if desired, for the dairy version of the recipe.)
Servings: 4-6
Adapted from source: The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers by Linda Amster
MsgID: 3138039
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Happy Passover! Jewish Holiday Recipes (...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Happy Passover! Jewish Holiday Recipes (...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- IHOP's Stuffed French Toast (repost)
- Alternative Crepes
- Sausage Apple Breakfast Pie Reply
- Omelet Loaf
- Overnight Oats (using Greek yogurt)
- Easy Popover Pancake (Gold Medal Flour, 1988)
- French Toast Sticks - 3 Recipes (repost)
- Mini Vegetable Quiches (using tortillas and Egg Beaters)
- Ruby Cherry Sauce for Pancakes and Waffles (using cherry pie filling)
- Savory Cheddar Chive Cornmeal Waffles
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute